1)Mention two points on the importance of basting in cooking

Question

2)Giving a reason in each case,mention three points of ensuring successful results when using steaming as a cooling method
3)Give a reason for plunging meat in boiling water instead of plunging in cold water in the beginning if cooking using boiling method
4)Give three reasons for poor quality fried food
5)Explain three disadvantages of deep fat frying
6)List down 4 types of food suitable for both grilling and baking
7)Give two reasons why boiling was the most common method of cooking in 18th century

Answer 1

Certainly! Below are the answers to your questions:

1) Importance of Basting in Cooking

• Moisture Retention: Basting helps to keep the meat moist by repeatedly coating it with its own juices or a marinade during the cooking process. This prevents the meat from drying out and enhances the overall texture.
• Flavor Enhancement: Basting contributes additional flavors to the dish, allowing the seasoning or marinade to penetrate into the meat, thereby intensifying the taste.

2) Ensuring Successful Results with Steaming

• Use Fresh Ingredients: Fresh ingredients tend to retain their flavor, color, and nutritional value better when steamed, leading to a more appealing dish.
• Proper Equipment: Using the right steaming equipment (like a steamer basket or electric steamer) ensures that the food is evenly cooked and does not become waterlogged, which can ruin the texture.
• Timing: Timing is crucial in steaming, as overcooking can result in mushy food. It’s important to use timers and follow recommended cooking times to achieve the best results.

3) Reason for Plunging Meat in Boiling Water

Plunging meat in boiling water rather than cold water at the beginning of the cooking process helps to quickly sear the surface of the meat. This process creates a barrier that locks in juices, preventing them from escaping and helping to retain moisture, resulting in a more flavorful and tender end product.

4) Reasons for Poor Quality Fried Food

• Incorrect Oil Temperature: If the oil is too hot or too cold, food can become greasy, burned, or undercooked. The right temperature is crucial for achieving a crispy texture.
• Excess Breading or Batter: Using too much batter or breading can lead to sogginess and uneven cooking, resulting in a poor-quality product.
• Overcrowding the Pan: Placing too much food in the frying pan at once can lower the oil temperature, leading to greasy and improperly cooked items.

5) Disadvantages of Deep Fat Frying

• Health Concerns: Deep fat frying can produce food that is high in unhealthy fats and calories, which may lead to weight gain and associated health issues.
• Mess and Clean-Up: Deep frying can be messy, as it splatters oil and requires careful management of oil disposal and equipment cleaning.
• Risk of Overcooking: It’s easy to overcook food in oil, which can lead to burnt and unpleasant flavors, compromising the quality of the dish.

6) Types of Food Suitable for Both Grilling and Baking

1. Chicken (e.g., whole or pieces)
2. Fish (e.g., salmon, trout)
3. Vegetables (e.g., bell peppers, zucchini)
4. Pizza (with various toppings)

7) Reasons Why Boiling Was Common in the 18th Century

• Limited Cooking Technology: In the 18th century, the technology for cooking was limited, and boiling was a simple method that could be performed over an open fire or basic cooking equipment.
• Nutritional Benefits: Boiling was seen as a way to ensure food was thoroughly cooked, which was important for safety, as food borne illnesses were a concern at the time. It also helped extract flavors and nutrients from the ingredients, making it a common method of nourishment.

Let me know if you need any further information or clarification!